Figs are separated into four main botanical categories and within these categories are many commercial varieties. Adriatic White Fig are Bardajics, the main ' common Fig' variety. Black Missions, Brown Turkeys and Kadotas are other members of the ' common' category. New Zealand is also shipping Genoas, another white variety. Adriatic White Figs have green skin with pink flesh that deepens to red as they ripen. The flavor is rich with a raspberry character. Adriatic Figs are particularly good fresh.
The USDA's standard for 'tree ripe' is very similar to their standard for ' vine ripe' (i.e. the fruit is just starting to ripen when it is harvested). Our definition, driven by our chefs, is very, very different. We are talking fragrant, juice-running-down-your-chin, very sweet, lots of flavor ripe. Because our Tree Ripe Yellow Nectarines are so ripe, they will show occasional bruising. Send the bruised fruit to Pastry and your diners will enjoy the very best Nectarine Sorbet or Nectarine Galettes in town!
Our Vine Ripe Red Tomatoes are fresh from the Farmers' Market, we pick them up just days after they are picked from the vine. Note that the mix varieties with change from week to week depending on which varieties are ripe, but there will always be a nice mix of colors! The Mixed Heirloom Tomato can include Brandywines, Purple Cherokees, Zebras, Black Prince and Marvel Stripes. We also have straight packs of Peach, Perimmon, German Striper, Brandywine and Purple Cherokee varieties available.
These Tomatoes are ripened on the vine to give the tomato ultimate flavor! They are grown in green houses during the summer and winter months to provide consistent flavor of organically grown tomatoes year-round. These Tomatoes are great for eating fresh or cooked in any dish. We love them in primavera pasta sauce.
The Kadota is an old Fig with green to golden yellow skin and very sweet amber pulp. Kadotas are fragrant and floral, and our farmer is harvesting them when perfectly ripe.
Figs that are smooth-skinned and firm are probably not tree-ripe and will likely have dry, vegetable pulp. Figs don’t ripen off the tree, so for the best flavor, they must be left on the tree until completely ripe. Look for Figs like these Kadotas, which give slightly to the touch and have tattered, stretch-marked skin and a drop of honeyed liquid oozing from the eye at the bottom of the fruit. An old Fig description says the perfect Fig should have “the eye of a widow and the cloak of a beggar.” The ideal is to bite into a Fig and find that it’s like Fig jam.
Grown in the southern San Joaquin Valley, right up against the foot of Bear Mountain, on a small, family farm, these Kadota Figs are wonderfully ripe and sweet, and will be perfect in any sweet or savory dish.
When a Melon is ripe, we mean truly vine-ripe, nothing can beat its sweet, juicy, complex flavor. These Rocky Sweet Melons are beautifully aromatic. The green flesh is sweet with spiced notes, similar to nutmeg. This is an heirloom variety that has been cultivated for over 120 years. Rocky Sweet Green Melons range from about 5-6 inches in diameter. They have light green flesh that yellows toward the center. The Melon’s skin is well netted, slightly ribbed and the coloring is off white with brown patches.
Bring out the sweet and spiced flavors of this variety in a shaved Melon and Prosciutto salad. Or please your sweet tooth with a Melon sorbet for the perfect summer dessert. The possibilities are endless with this deliciously complex Melon!